Hummus

At a party, as my friend proudly presented her homemade hummus, our jokester friend quipped, “They say hummus is the key to happiness, but I think it’s actually just chickpeas trying to butter us up.” Laughter ensued, and from then on, every scoop of hummus came with a side of chuckles.

Ingredients

• 1 cup dried chickpeas
• 1/4 cup tahini (sesame seed paste)
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 1/2 teaspoon ground cumin
• Salt, to taste
• Water (for cooking and adjusting consistency)
• Optional garnishes: paprika, chopped parsley, toasted pine nuts

Instructions

Step 1: Soak and Cook Chickpeas

Place the dried chickpeas in a large bowl and cover with water. Let soak overnight (at least 8 hours).

Drain and rinse the chickpeas. Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat to a simmer.

Cook for 1 to 1.5 hours, or until chickpeas are very tender. Skim off any foam that forms on the surface during cooking.

Drain the cooked chickpeas, reserving some of the cooking liquid.

Step 2: Prepare the Hummus

In a food processor, combine the cooked chickpeas, tahini, lemon juice, minced garlic, ground cumin, and a pinch of salt. Pulse the mixture until it starts to come together, scraping down the sides of the bowl as needed.

Step 3: Add Olive Oil

With the food processor running, slowly drizzle in the olive oil. Blend until the hummus becomes smooth and creamy. If the hummus seems too thick, add a bit of the reserved chickpea cooking liquid or water, a tablespoon at a time, until the desired consistency is reached.

Step 4: Adjust Seasoning

Taste the hummus and adjust the seasoning as needed. Add more salt, lemon juice, or cumin according to your preference.

Step 5: Serve

Transfer the hummus to a serving bowl. Create a swirl on top with the back of a spoon and drizzle with extra olive oil. Garnish with a sprinkle of paprika, chopped parsley, and/or toasted pine nuts for extra flavor and presentation.

Serve the hummus with warm pita bread, fresh vegetables, or crackers. Store any leftovers in an airtight container in the refrigerator. Hummus can be stored for up to a week.

Tips

• If you’re short on time, you can also use canned chickpeas for this recipe. Just be sure to drain and rinse them well before using.
• For extra flavor, you can add a tablespoon of tahini to the chickpea cooking water for the last 15 minutes of cooking.
• If you prefer a smoother texture, you can peel the cooked chickpeas by gently squeezing them. The skins should come off easily.
• Experiment with additional flavors like roasted red peppers, sun-dried tomatoes, or fresh herbs for unique variations on classic hummus.